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Classic
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page 185
cut into pieces. Both kinds of meat are pickled as directed in No. 8 and
afterwards cooked slowly until nearly done. Line a pan thickly with butter, dust
with cracker or bread crumbs and put in the meat, alter nating with little
dumplings made of the forcemeat described in No. 8, above, or No. 22, A, so that
it will be heaping in the middle. Take some of the butter out of the pan, stir
all adhering to the latter thoroughly with water and claret, add some of the
herb broth and pour through a sieve over the meat. For a medium large meat pie
take for the crust 1/2 pound of flour (see English pie crust, Division S), roll
until it is about 1/8 inch thick, dust with a little flour and lap crosswise,
because it then can be laid onto the pie easier; brush the edge of the pan with
egg, put the crust cover on the meat, open it out flat and trim around the edge.
From the remainder of the dough make a rim, brush the pie with egg, put on the
rim and brush this also, but not entirely all over, otherwise the crust will not
rise. Then make 2 small incisions in the middle of the pie to serve as vents,
and bake in the oven with 1 degree of heat (see Division S, No. 1) from 1 1/4-1
3/4 hours, according to the tenderness of the meat in the pie. Before sending to
the table cut a round piece out of the top crust and pour a brown meat gravy
into the pie, replace the piece of crust, cover the edge of the dish with a
napkin or frill of paper and serve.
11. Mixed Meat Pies. For these pies take any kind of tame or wild fowl, or hare
or tenderloin roast, making the dough of 1 1/2 pounds of flour (English pie
crust, Division S). Butter a deep pie mould and lay in it crosswise two pieces
of muslin buttered on both sides, which will assist in taking the pie out of the
mould more conveniently. Roll half of the dough moderately thick and line the
mould with it as directed in No. 2, or else roll into a large flap, line the
mould with it and trim along the edge. The wild fowl must be previously nibbed
with a mixture of chopped onions, salt, cloves, pepper, sweet basil and wine,
put it on thin pork fat slices, cover tightly and let it simmer until almost
done. With tame fowl omit the coarse spices and use nutmeg. Hares with the
backbone removed and tenderloin (the latter pounded) are also divided into
pieces, larded,
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